The Chef

Restaurants

Meals

Drinks

Restaurants›MK Ranch Bar & Grill›The Whole Ranch Burger Recipe

The Whole Ranch Burger Recipe

Name: MK Ranch Bar & Grills The Whole Ranch Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground Angus beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for griddle/skillet); 0.75 lb boneless skinless chicken breast; 0.5 cups buttermilk; 0.5 tsp hot sauce (optional); 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cups vegetable oil (for frying); 4 slices Applewood-smoked bacon; 2 pieces burger buns (brioche or potato), split; 2 tbs butter (softened, for toasting); 4 pieces leaf lettuce (Boston or green leaf), whole leaves; 1 medium tomato, ripe, sliced; 0.25 cups red onion, thinly sliced; 8 pieces dill pickle slices; 2 slices American cheese slices; 4 tbs ranch dressing

Inspired by MK Ranch Bar & Grill

Time1h

Serves2

4 oz Angus smash burger topped with 3 oz premium fried chicken breast, topped with Applewood bacon. That's the whole ranch... beef, chicken, and pork. We'll even put the garden on there, too. Lettuce, tomato, onion, and pickle.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef - Angus Smash Patties

1 lb ground Angus beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs vegetable oil (for griddle/skillet)

Chicken - Premium Fried Chicken Breast

3/4 lb boneless skinless chicken breast

1/2 cups Buttermilk

1/2 tsp hot sauce (optional)

3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cups vegetable oil (for frying)

Pork - Applewood Bacon

4 slices Applewood-smoked bacon

Bun & Garden

2 pieces burger buns (brioche or potato), split

2 tbs butter (softened, for toasting)

4 pieces leaf lettuce (Boston or green leaf), whole leaves

1 medium tomato, ripe, sliced

1/4 cups Red onion, thinly sliced

8 pieces dill pickle slices

Cheese & Sauce

2 slices American cheese slices

4 tbs ranch dressing

Method

Beef - Angus Smash Patties

Portion and season

Divide the 1 lb ground Angus into four 4-oz portions. Lightly form into loose balls—do not overwork. Season the top of each ball with a little of the kosher salt and black pepper.

Preheat griddle

Heat a cast-iron griddle or large skillet over high heat until very hot (about 4–6 minutes). Add 1 tablespoon vegetable oil and spread to coat.

Smash-cook patties

Place two beef balls on the hot surface (work in batches). Using a heavy spatula or a dedicated smash press, firmly smash each ball to about 1/4-inch thickness. Season exposed surface with remaining salt and pepper. Cook without moving for 2–3 minutes until dark brown crust forms. Flip, place a slice of American cheese on each patty, and cook 30–45 seconds until cheese melts and patties are cooked through. Remove and tent lightly while you finish remaining patties.

Chicken - Premium Fried Chicken Breast

Prepare chicken

Slice the chicken breast thinly so each final piece is about 3 oz raw (you should end up with one larger or two thin cutlets). Pound lightly between plastic wrap to an even thickness (~1/2 inch). Place in a shallow dish and pour buttermilk with optional hot sauce over chicken. Cover and refrigerate for at least 20 minutes (or up to 2 hours).

Make breading

While chicken marinates, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere an even coat. Let rest on a rack for 5 minutes to set the coating.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and registering about 350°F if using a thermometer. Add breaded chicken and fry 3–4 minutes per side (depending on thickness) until golden-brown and an instant-read thermometer reads 165°F at the thickest part. Transfer to a paper-towel-lined rack to drain and keep warm.

Pork - Applewood Bacon

Cook bacon

In a skillet over medium heat, cook the 4 slices of Applewood-smoked bacon until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel to drain. Reserve a little bacon fat in the pan (optional) for toasting buns for extra flavor.

Bun & Garden

Toast buns

Spread softened butter on the cut sides of the buns. On the griddle or skillet (use reserved bacon fat if desired), toast buns cut-side down over medium heat until golden and crisp, about 1–2 minutes. Keep warm.

Prepare produce

While toasting, rinse and dry lettuce leaves, slice the tomato into 1/4-inch rounds, thinly slice the red onion, and have pickle slices ready.

Assembly

Spread 1 tablespoon ranch dressing on the bottom half of each toasted bun.

Place one or two smashed beef patties (with melted American cheese) on the bottom bun. If you used two patties per burger, stack as desired (menu specifies 4 oz patty; adjust to one 4-oz patty per burger).

Top the beef with the hot fried chicken breast (about 3 oz cooked).

Lay two slices of crisp Applewood bacon over the chicken.

Add lettuce leaf(s), a tomato slice, some red onion, and two to three pickle slices on top of the bacon.

Drizzle remaining tablespoon ranch dressing over the garden, then crown with the top bun. Secure with a skewer if needed and serve immediately.